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nicefoodie
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STRAWBERRY CREAM CAKE
May 16th, 2009 at 12:17am
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STRAWBERRY CREAM CAKE

CAKE
2 1/4 cups cake flour
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1 1/2 tsp vanilla
3/4 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs

FILLING
1 pound strawberries, hulled, sliced
1/4 cup sugar
6 oz raspberries
1/2 cup strawberry jam

FROSTING
2 cups heavy cream
1/4 cup sour cream
1/4 cup confectioners sugar
1 tsp vanilla

1. CAKE: Heat oven to 350 degrees. Grease 2 round cake pans. Line bottoms with wax paper. Grease paper and flour pans. Sift cake flour, baking powder and salt into a bowl. Combine milk and vanilla in a cup.
2. In a bowl, beat butter until creamy. Beat in sugar, beat in butter mixture 4 min. Beat in eggs until blended.
3. Beat in flour mixture alternating with milk mixture until blended. Spoon batter into pans. Bake 35 min. or until done. Cool 10 min. Run a knife around sides and invert cakes to cool completely.
4. FILLING: Combine strawberries and sugar in a bowl. Let stand 15 min. or until sugar dissolves and juices form. Stir in raspberries.
5. FROSTING: In a bowl, beat frosting ingredients until stiff. Peel wax paper off cake layers. Spread one cake layer with 1/4 cup jam. Spoon 1 1/2 cups of the berry mixture over jam. Spread with 3/4 cup frosting. Top with second cake layer. Spread with the remaining jam. Frost cake. Serve cake with the remaining berry mixture. MAKES 12 SERVINGS.*

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nitikasnv
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Re: STRAWBERRY CREAM CAKE
Reply #1 - Feb 3rd, 2010 at 5:58am
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nicefoodie wrote on May 16th, 2009 at 12:17am:
STRAWBERRY CREAM CAKE

CAKE
2 1/4 cups cake flour
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1 1/2 tsp vanilla
3/4 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs

FILLING
1 pound strawberries, hulled, sliced
1/4 cup sugar
6 oz raspberries
1/2 cup strawberry jam

FROSTING
2 cups heavy cream
1/4 cup sour cream
1/4 cup confectioners sugar
1 tsp vanilla

1. CAKE: Heat oven to 350 degrees. Grease 2 round cake pans. Line bottoms with wax paper. Grease paper and flour pans. Sift cake flour, baking powder and salt into a bowl. Combine milk and vanilla in a cup.
2. In a bowl, beat butter until creamy. Beat in sugar, beat in butter mixture 4 min. Beat in eggs until blended.
3. Beat in flour mixture alternating with milk mixture until blended. Spoon batter into pans. Bake 35 min. or until done. Cool 10 min. Run a knife around sides and invert cakes to cool completely.
4. FILLING: Combine strawberries and sugar in a bowl. Let stand 15 min. or until sugar dissolves and juices form. Stir in raspberries.
5. FROSTING: In a bowl, beat frosting ingredients until stiff. Peel wax paper off cake layers. Spread one cake layer with 1/4 cup jam. Spoon 1 1/2 cups of the berry mixture over jam. Spread with 3/4 cup frosting. Top with second cake layer. Spread with the remaining jam. Frost cake. Serve cake with the remaining berry mixture. MAKES 12 SERVINGS.*

have a nice cooking with our recipes
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Hi,

Its sounding very tasty.

I will try it at home.

Thanks
  
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thecallofktulu89
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Re: STRAWBERRY CREAM CAKE
Reply #2 - May 10th, 2010 at 4:43am
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I have another recipe. Hope that helps  Roll Eyes


Strawberry Cream Cake Recipe

Ingredients

Cake
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup sugar
5 large eggs (2 whole and 3 separated), room temperature
6 Tbsp unsalted butter, melted and cooled slightly
2 Tbsp water
2 teaspoons vanilla extract

Strawberry Filling
2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
4-6 Tbsp sugar

Pinch table salt

Whipped Cream
8 ounces cream cheese, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon table salt
2 cups heavy cream
Method

Bake the cake
strawberry-cream-cake-1.jpg
1 Adjust oven rack to lower-middle position. Preheat oven to 325°F. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. In a large bowl, by hand, whisk flour, baking powder, salt, and all but 3 Tbsp of the sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla. Whisk until smooth.

2 Using a mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten. Add the remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.

Strawberry filling
strawberry-cream-cake-2.jpg strawberry-cream-cake-3.jpg
3 Cut in half 24 of best-looking berries and reserve. Slice or quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. The sugar will macerate the strawberries, making them soft, and generating liquid. Strain the juices from berries and reserve (you should have about 1/2 cup). Put the strawberries in a bowl and use a potato masher to mash them; set aside.

In small saucepan over medium-high heat, simmer reserved juices until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.

Whipped cream
4 When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).

Assemble the cake
strawberry-cream-cake-4.jpg strawberry-cream-cake-5.jpg
strawberry-cream-cake-6.jpg strawberry-cream-cake-7.jpg
strawberry-cream-cake-8.jpg strawberry-cream-cake-9.jpg
5 Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 12-20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of puréed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 12-20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries.

Serve immediately, or keep chilled. If the whipped cream warms to room temperature it will be harder to keep stable while cutting. Serves 8 to 10.

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Re: STRAWBERRY CREAM CAKE
Reply #3 - Jul 7th, 2010 at 5:07am
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That looks delicious! I have a lot of strawberries in the garden still so I may well give this recipe a try!
  

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cookpiper
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Re: STRAWBERRY CREAM CAKE
Reply #4 - Jul 9th, 2010 at 11:15pm
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The ingredient itself sounds so yummy!

I found this one and my!  Shocked
When I saw the image it is really a mouthwatering one.
I'll be making this one of this days

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Re: Strawberry Cream Cake
Reply #5 - Feb 3rd, 2016 at 9:25pm
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cookpiper wrote on Jul 9th, 2010 at 11:15pm:
The ingredient itself sounds so yummy!

I found this one and my! �Shocked
When I saw the image it is really a mouthwatering one.
I'll be making this one of this days

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That looks good!  Smiley
  

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